Ingredients & Substitutions
Here I explain the best ingredients for my stuffed eggplant recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Stuffed Eggplant
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Filling Variations
I’ll admit I had a hard time choosing the filling, because there are so many directions you can go with it! Here are more variations on stuffed eggplant recipes you can try:
Choose eggplants that are firm to the touch. This way, they’ll hold up nicely when you scoop out the center. Cut a perimeter first for easy scooping. The eggplant is a little more challenging to scoop out compared to doing this for stuffed zucchini. I find it helpful to cut a perimeter with a knife first, then scoop with a spoon. Brush the eggplant with oil instead of drizzling. You can just drizzle the eggplant with oil, but brushing coats them more evenly. If the eggplant halves have liquid on them after roasting, pat them dry with paper towels. I don’t usually need to do this, but it can vary depending on your oven and baking dish. Watch the heat when simmering the filling. You might need to reduce heat to medium if you notice sticking or burning. Add more cheese if you like! If you want your stuffed eggplant to be extra cheesy, you can sprinkle mozzarella between the layers of meat instead of only on top.
Bruschetta – Combine shredded chicken with the topping from my bruschetta chicken recipe, stuff your eggplants, top with fresh mozzarella, and bake. Pizza – This would be like a heartier version of my eggplant pizza, as the eggplant halves will hold more toppings. Follow my recipe for zucchini pizza boats, but alternate layers of toppings, sauce, and the flesh you scooped out (saute or roast it first). Greek – Use the stuffing from my Greek-inspired stuffed tomatoes or spinach stuffed mushrooms. Crab – Make my hot crab dip and spread it inside eggplant halves. Sprinkle with shredded cheese of your choice and broil.
Storage & Meal Prep
Store: Just pop your leftovers in an airtight container and store them in the fridge for up to 3-5 days. Meal prep: Scoop out the eggplants, cook the filling, and roast the eggplant 1-2 days in advance. Store in the refrigerator, then fill and bake when ready. I don’t recommend cutting the eggplant if you don’t plan to roast it right away, because it will turn brown. Reheat: Bake the stuffed eggplant for 15-20 minutes at 350 degrees F. For quicker reheating, use the microwave. Freeze: Wrap each half tightly in plastic wrap and place them in a zip lock bag or container. Thaw in the fridge overnight.
Serving Ideas
What I love about stuffed veggie recipes is they’re a complete meal! But if you want something extra, try these simple sides:
Leafy Green Salads – For that Italian vibe, try my artichoke salad, arugula salad, or burrata salad. Rice – You can serve stuffed eggplant with white rice, brown rice, or even cauliflower rice (my personal favorite) on the side… or even mix cooked rice into the meat for an extra hearty filling! Soup – Hot soup might not be ideal for summer, so I whipped up a refreshing alternative: my chilled cucumber soup.
More Stuffed Dinner Recipes
Looking for more delicious ways to enjoy stuffed veggies? Here are some of my favorites:
My Tools For This Recipe
Baking Dish – This baking dish is my preference for stuffed eggplant (rather than a baking sheet), because it goes straight from oven to table and keeps the eggplants upright. Large Skillet – I love my cast iron skillet, especially the beautiful colors. It heats evenly and cleans up easily!
Please enter your first name for your account. Your saved recipe will also be sent to your email.
